Sheet Pan-Style Sweet Potato Nachos Skillet with Melted Cheese

Few things make a better shared starter than a sizzling skillet of sweet potato under a blanket of melted cheese. Soft cubes, a little heat from jalapeño and a golden top give you something warm and satisfying to scoop with corn and pico de gallo straight from the pan.

This sweet potato skillet is built on a simple idea: cook the vegetables until tender in cast iron, spread them evenly, then crown them with a generous layer of freshly grated cheese. The oven does the rest, turning the cheese into a bubbling, golden crust.

Serve it at the center of the table with bowls of pico de gallo and corn so everyone can dig in together. It works equally well for a casual dinner with friends, a game-day spread or a weekend lunch, and the whole process takes under an hour from the first cut to the table.

Ingredients

Why this recipe works

Dicing the sweet potatoes into small, uniform cubes is what makes this dish work. Small pieces cook through at the same rate, so you get tender bites rather than a mix of crunchy and mushy pieces.

Sautéing them first in hot oil develops a little color and a toasted, savory flavor that boiled or steamed potatoes never reach. The short simmer in broth then softens the cubes all the way through without drying them out, and the remaining liquid carries the seasoning into every piece.

Grating the cheese yourself is the other key step. Pre-shredded cheese often contains anti-caking agents that stop it from melting into a smooth, cohesive layer.

Freshly grated cheese melts evenly, bubbles at the edges and browns on top, giving you the crisp golden surface that makes the skillet so appealing. Finishing in the oven or under the broiler creates that contrast between the creamy cheese and the tender vegetables underneath.

Notes and substitutions

Sweet potatoes are the star of this recipe, so choose firm, smooth-skinned orange varieties without soft spots. Peel them before dicing, and aim for cubes about one-half inch on each side so they cook evenly. The red bell pepper adds sweetness and color, while the green jalapeños bring a clear, fresh heat. Remove the seeds and ribs from the jalapeños if you prefer a milder skillet, and always wear gloves when handling chilies.

A 10-inch cast iron skillet is ideal because it holds heat well, browns the vegetables nicely and goes straight from the stovetop to the oven. If you do not have cast iron, use any oven-safe skillet of similar size.

For the cheese, a sharp cheddar gives a bold flavor that stands up to the sweet potato, while a melting cheese such as Monterey Jack gives a milder, creamier result. Grate it on a box grater for the fluffiest shreds.

• orange sweet potatoes: Garnet yams or any firm orange-fleshed sweet potato of similar size
• sharp cheddar cheese: Monterey Jack or a Mexican-style melting cheese, grated just before use
• low-sodium vegetable broth: Water with an extra pinch of kosher salt and cumin
• red chili: Extra sliced jalapeño for more heat

Equipment

• 10-inch cast iron skillet
• wooden cutting board
• chef's knife
• box grater
• black gloves
• oven or broiler